Will Meyrick, chef and restaurant concept developer
Every restaurant starts on a street somewhere.
Five restaurants in Bali, built on years of street kitchens across Asia.
Open the travelsFresh from the road
Slow-Cooked Beef Rendang
Rendang is one of the dishes that has followed Will Meyrick for decades. After more than 30 years…
Soup Tulang
Soup tulang is one of Singapore’s most distinctive Indian Muslim dishes: meaty bones served in a vivid red,…
Singapore’s Famous Murtabak
Murtabak is one of the defining dishes of Singapore’s Indian Muslim food culture: a stuffed, pan-fried flatbread filled…
Pointed Gourd Cashew Nut Curry
This dish turns the humble pointed gourd (potol) into something rich, comforting, and rooted in tradition. Stuffed with…
Muri Ghonto
I’m cooking a dish that speaks straight from the Bengali kitchen: Muri Ghonto, a rice and fish head…
Cabin Fish Fry
I’m throwing it back, way back, to the Mughal era and the colonial kitchens of Kolkata. Inspired by…
Tasting the Real Penang
Two chefs, one city, no roadmap. In Penang, Maxie Millian and I walked markets, sat at hawker stalls,…
Kankra Jhal
I take you back to Kolkata for one of my favourite Bengali seafood dishes, Kankra Jhal, or crab…
Will cooks what he finds on the street, then brings it home to Bali.
Every dish on the five menus can be traced back to a stall, a market or a home kitchen somewhere in Asia. Travels is where those trips live: films, photographs, stories and the recipes they turned into.
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Bali UnchartedCalcutta Bungalow SessionsCooking at HomeKolkata Street Food ParadiseNOM NOMNorthern IndiaPenang UnlockedSri Lanka: Resplendent IsleWill Meyrick PodcastsWill on the Road
